Neer dosa (water dosa)

A very thin, fragile, translucent Indian pancake made from a very runny rice batter poured with a ladle. It is soft, slightly elastic, and traditionally eaten with vegetable or fish curries in Karnataka and Kerala.

30 min
4 servings
Medium
Budget-friendly
🇮🇳 India

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Ingredients

250 g Short-grain rice (round rice or idli rice)
1 tsp Salt
500 ml Lukewarm water
2 tbsp Neutral oil (for the pan)

Spices & seasoning

A little water to adjust

Optional extras

1 tbsp Grated coconut

On the side

Coconut chutney
Vegetable curry

Nutrition facts

281 kcal per serving

Protein: 4.4 g
Carbohydrates: 48.8 g
of which sugars: 0.1 g
Fat: 7.3 g
of which saturated fat: 0.9 g
Fiber: 0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Wash the rice in clear water several times, then soak it in water for 4 hours.
Drain the rice and blend it with 400 ml of lukewarm water until you have a smooth, very runny batter, close to thin cream.
Add the salt and mix. The batter should pour easily, like thick milk; add a little water if needed.
Heat a non-stick pan over medium-high heat and wipe it with kitchen paper lightly oiled.
Pour a ladleful of batter starting at the edge and moving outward in a circle, without spreading it with the ladle, to get a very thin pancake.
Add a few drops of oil around the edge, cover for 1 minute, then let it cook until the edges lift and the top is dry.
Fold or roll the neer dosa gently and serve it hot with the accompaniments.